Name: Vegan Potstickers (Pan Fried Vegetable Dumplings)
Ingredients: 30-36 gyoza/ dumpling/ wonton wrappers; 6 tbsp vegetable oil (3 tbsp for cooking the filling/ mixture and 3 tbsp for cooking dumplings/ potstickers); 1 cup cabbage (shredded in food processor or very finely chopped or grated); 1 cup carrot (shredded in food processor or very finely chopped or grated); 2 cups mushrooms (finely chopped) - used regular white button mushrooms for this recipe; 3/4 cup firm or extra firm tofu (crumbled or finely chopped); 2 tsp ginger (grated); 2 tsp garlic (grated); 2 tbsp soy sauce (light or dark - both should work); 2 tbsp sriracha sauce; 1 tbsp sesame oil; 1 tbsp sugar or brown sugar; water

Description

Better than take out and so easy to make at home, these Asian style vegan potstickers have a crispy bottom (gyozas!) and are filled with a very delicious vegetable filling tossed in Chinese sauces giving you the perfect dumplings to enjoy as a delicious appetizer or double up and enjoy as a yummy meatless main dish!

Ingredients

Scale

30-36 gyoza/ dumpling/ wonton wrappers
6 tbsp vegetable oil (3 tbsp for cooking the filling/ mixture and 3 tbsp for cooking dumplings/ potstickers)
1 cup cabbage (shredded in food processor or very finely chopped or grated)
1 cup carrot (shredded in food processor or very finely chopped or grated)
2 cups mushrooms (finely chopped) - used regular white button mushrooms for this recipe
3/4 cup firm or extra firm tofu (crumbled or finely chopped)
2 tsp ginger (grated)
2 tsp garlic (grated)
2 tbsp soy sauce (light or dark - both should work)
2 tbsp sriracha sauce
1 tbsp sesame oil
1 tbsp sugar or brown sugar
water

Instructions

Heat 3 tbsp oil in a pan and add mushrooms. Cook on medium flame stirring every every few minutes until all moisture from mushrooms is evaporated and they start turning light brown.
Add ginger, garlic, cabbage, carrot, salt, pepper and mix well. Let cook for a few minutes until all liquid is evaporated and the mixture begins to reduce. This should take 5-6 minutes on medium flame. Keep stirring.
Once the mixture begins to cook more (starts changing colour), add soy sauce, sugar, sriracha, sesame oil, mix and continue to cook for a couple of minutes. Transfer the filling mixture to a bowl and let cool or come down to room temperature.
Add about 1 tbsp mixture into dumpling wrappers and fold (shown elaborately in blog post). Keep the dumplings covered until its time to cook them.
To a pan, add 1 tbsp oil and let spread evenly all over the pan. Add about 10-12 dumplings and let brown on the bottom on medium flame. Add 3-4 tbsp of water for every 12 dumplings and immediately cover. Let cook for 2-3 minutes and then further for one minute uncovered.
Repeat for remaining potstickers and serve hot with dipping sauce of your choice.